Quick Herby Chicken Couscous Bowl
with Romesco Yoghurt & Salad
If you’re looking to standout from the crowd may we offer you a tomato based, romesco yoghurt to dazzle the table. It’s vibrant in colour and taste and will elevate the herby pan-fried chicken and carrot tossed couscous to new heights. That is one standout dinner.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
cucumber
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; )
1 packet
Diced Chicken
1 sachet
Garlic & Herb Seasoning
1 packet
romesco sauce
(Contains Tree Nuts; May be present Milk, Sulphites, Egg, Sesame, Fish, Gluten, Soy. )
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Boil the kettle. Grate the carrot. Roughly chop cucumber. • In a medium saucepan, heat the butter over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the boiling water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • In a medium bowl, combine diced chicken, garlic & herb seasoning and a drizzle of olive oil. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add the honey, turning chicken to coat.
• While the chicken is cooking, combine Greek-style yoghurt and romesco sauce in a second medium bowl. Season to taste. • To the couscous, add cucumber and baby spinach leaves. Season to taste and gently toss to combine
• Divide couscous salad between bowls. Top with herby chicken. • Spoon over romesco yoghurt and sprinkle with toasted almonds to serve. Enjoy!